Chicken Burgers Scampified

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


Burger part:

1 1/2 pounds ground chicken

1/4 cup butter, melted

2 tablespoons Sutter House Chardonnay

1 teaspoons crushed garlic

1/4 cup Italian bread crumbs

1 egg, beaten

1 teaspoon parsley

1/2 teaspoon each salt and pepper

Garlic Butter Sauce:

1/4 pound butter

1 tablespoons crushed garlic

1 tablespoon freshly chopped parsley

1/2 teaspoon each Kosher salt and freshly ground pepper

1/4 cup Sutter Home Chardonnay wine


6 croissants


6 slices Maytag Blue Cheese, about an ounce each


6 tablespoons mayonnaise

Garlic Butter Sauce

6 slices raw onion

2 cups baby arugula



In a bowl combine all burger ingredients, mixing well.
Form 6 long patties, that will fit croissants.
Make the garlic butter sauce by melting the butter in a flame proof saucier.
Add the garlic and cook just a minute, until fragrant.
Add seasonimgs and wine.
Heat to a simmer and let reduce a little.
Meanwhile cook the burgers to an internal temperature of 180°.
The last 5 minutes of cooking, top with cheese.
Split the croissants lengthwise.
Slather the croissants with a tablespoon of mayonnaise, a drizzle of Garlic Butter Sauce, slice of raw onion, and 1/4 cup of baby arugula